Archive for the Fish & Seafood Category
Himalayan Salt & Indian Black Pepper Squid
Himalayan Salt & Indian Black Pepper Squid
This simple, delicious recipe for fried, spiced squid is lightly coated in Himalayan Sea Salt and Indian Black Pepper. Everyone will love this on a hot summer’s day; simply serve with a fresh garden salad for a light, yet flavorful summer dish!
*Follow this up with Himalayan Salt Grilled Fruit Skewers (see recipe below or follow text link), the perfect finish to this great summer meal!
Prep Time: 20 Min. | Serves 4
Ingredients:
- 20 oz. squid
- 2 cup flour
- 2 cup corn flour
- 4 tbsp. Himalayan sea salt
- 4 tbsp. Indian Black Peppercorns
- 1 1/2 cups sesame or peanut oil
Directions:
1. Cut the squid tube to open up flat and remove any skin or tough inside bits. Cut across into 2cm wide strips and put aside.
2. Heat a small frying pan over high heat with no oil. Roast the peppercorns for a few minutes until they start to sizzle and pop, then remove from the pan and set aside. Add the Himalayan sea salt to the pan and cook over high heat until the salt has turned a grey colour then remove from heat.
3. Grind the salt and pepper mixture into a fine powder.
4. Heat a wok or deep frying pan with your choice of oil over high heat.
5. Combine equal amounts of cornflour and flour, in a plastic bag, with the salt and pepper mixture. Place the squid in the bag in small amounts, seal and shake until thoroughly covered in the spice mix. Shallow fry the squid in batches until just cooked, about 30 seconds.
6. Serve and eat while hot.
*This recipe also works great for scallops & octopus!
Himalayan Salt & Indian Black Pepper Squid
Himalayan Salt-Baked Sea Bass
Himalayan Salt-Baked Sea Bass
Try this tasty Sea Bass recipe for a special meal for two! Great presentation and extra rich flavor from the Himalayan Sea Salt makes this dish a treat! The recipe can also be easily multiplied for larger dinner parties!
Serves 2
Ingredients
- 2 whole sea bass, cleaned but not scaled
- 3lbs 13oz Course Grain Himalayan Sea Salt
- 2 egg whites
Directions:
- Pre-heat the oven to 200°C.
- Mix the salt with the egg whites and put a thin layer in the bottom of a roasting tin.
- Place the fish on the salt and cover completely with the remaining salt.
- Cook for 20 minutes.
- Remove from the oven, Crack the salt crust with the back of a heavy knife and remove completely. Remove the flesh from the fish (it should fall off the bone) and serve.
Himalayan Salt-Baked Sea Bass
Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad
Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad
This is an excellent dish to serve for a summer get-together! The combination of fried Calamari & Salad are just the thing for a hot summer afternoon or evening.
Serves 4
Squid
- 1lb 2oz. squid, cleaned hoods only
- 1/2 tsp. cracked Indian Black Pepper
- 1 tsp. Himalayan Sea Salt
- 1/2 teaspoon lemon pepper seasoning
- 1 tbsp. sesame seed oil
Salad
- 1 cucumber, thinly sliced
- 2 green onions, thinly sliced
- 9oz. cherry tomatoes, halved
- 1/3 cup roasted almonds, chopped coarsely
- 1 tbsp. red wine vinegar
- 1 tbsp. sesame seed oil
Directions:
- Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through, this way the squid will curl while cooking. Cut each squid hood into eight pieces.
- Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
- Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
- Cucumber Salad: Combine cucumber, onion, tomato & nuts in medium bowl. Add combined vinegar and oil, toss to combine.
Himalayan Sea Salt & Indian Black Pepper Calamari w/ Cucumber Salad
Salt Grilled Garlic Shrimp & Scallops
Salt Grilled Garlic Shrimp & Scallops
This is a quick, easy recipe that allows for more fun than work, using a Himalayan Salt Slab!
Ingredients:
- 1lb Shrimp (Shelled & Deveined)
- Garlic Powder (To taste)
- Parsley
- Paprika (To taste)
- 1/2 Cup Unsalted Butter
- Large Salt Grill Block
Directions:
1.) Heat your salt grill on your stove top or on a BBQ Grill to about 525-550 degrees.
2.) Lightly butter the salt grill (keep in mind, the more butter you use, the less salty your food will be)
3.) Place your shrimp & scallops on the salt grill
4.) Sprinkle with Garlic powder, Parsley & a touch of Paprika
5.) Cook shrimp & scallops on one side and then the other until done
Serve with rice & vegetables or your own choice of sides & enjoy!
Salt Grilled Garlic Shrimp & Scallops
Fried Himalayan Salt Cod
Fried Himalayan Salt Cod
This recipe results in the best flaky, delicious fried Cod you’ve ever tasted and goes great with homemade potatoe chips!
Prep Time: 30 Min. | Soaking time 1-3 days
Ingredients:
- 1 lb center-cut skinless boneless salt cod, rinsed well
- 1 qt vegetable oil
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup plus 3 tablespoons water
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon Himalayan Pink Sea Salt
Directions:
1. Soak cod in a large bowl with water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (Brands of cod differ in their degree of saltiness: A less salty one may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming). Chill cod until ready to use.
2. Heat vegetable oil in a 5- to 6-quart heavy pot over moderate heat until it registers 385 to 390°F on thermometer.
3. While oil is heating, whisk together flour, salt, olive oil, water, and parsley in a bowl. Drain cod and pat dry, then cut into 3- by 1/2-inch strips. Working in batches of 4, coat strips in batter, then transfer to oil with tongs and fry, turning, until golden, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined baking sheet to drain. (Return oil to 385 to 390°F between batches.)
4. Sprinkle with sea salt and serve immediately.
Fried Himalayan Salt Cod
Whole Fish Baked in Himalayan Salt
Whole Fish Baked in Himalayan Salt
Oven roasting whole fish makes for easy preparation & mouthwatering presentation your family &/or guests will love!
Ingredients:
- 1 tablespoon black peppercorns
- 1 teaspoon Parsley Flakes
- Paprika
- 1 3-pound cleaned scaled whole fish (such as Talapia, whitefish or salmon), fins removed
- 1 batch green onions (cut green stems into 2″ lengths, dice light green & white parts)
- 1 lemon, thinly sliced
- 2 large egg whites
- 1/4 cup water
- 6 cups coarse Himalayan sea salt (6 cups)
- Extra-virgin olive oil
- Lemon wedges
Whole Fish Baked in Himalayan Salt
Himalayan Salt Grilled Lobster Tails
Himalayan Salt Grilled Lobster Tails
Our delicious Himalayan Salt Grilled Lobster Tail recipe is a gourmet treat for special occasions such as Christmas, Birthdays, Anniversaries and any occasion you want to serve a special dish with a unique & fabulous presentation!
Ingredients:
- 2 Whole Lobsters
- Chopped Parsley
- Chopped Onion
- Himalayan Fine Grain Sea Salt
- Pepper
- 1 Stick of Butter (softened)
- 1 cup of Brandy
- 1 Himalayan Salt Grill (preferably 2″ x 8″ x 12”)
Directions:
1. Cut the lobsters into equal halves down the center of the back. Remove the inside parts and place them in a small bowl. Cut off the tail halves.
2. Dip the tails in vegetable or canola oil and place on the heated salt grill. Allow to cook until done.
3. In the meantime, add ½ a stick of softened butter, parsley, chopped onion, 1tsp Himalayan Salt, and ½ tsp pepper to the contents of the bowl. Work together well to form a stiff paste.
4. Once lobster is done, smooth equal portions of the paste onto the tops of the tails while still on the salt plate. Allow the butter to commence melting.
5. Remove the salt plate from heat. Allow to cool for a few minutes, then sprinkle with Brandy and serve hot immediately.
Presentation Tip: You may light the brandy with a match if you like & serve immediately while flaming. (*Caution: Be very sure that the brandy is only sparingly applied to the tops of the tails with none running off the edges onto the salt grill, as this could result in damage to the block; cracking, breaking etc.)
Himalayan Salt Grilled Lobster Tails
Salt Grilled Coconut Rum Mahi Mahi
Salt Grilled Coconut Rum Mahi Mahi
Mahi Mahi like you’ve never tasted it before! This simple yet tasty recipe leaves you time to enjoy conversation while cooking up a restaurant quality fish everyone is sure to love! This tasty fish can be served as an appetizer, or the main dish of a spectacular meal!
Ingredients:
- 8 Mahi Mahi Fillets
- 1/4 Cup Coconut Jack (or your favorite Coconut Rum
- Canola Oil
- Himalayan Salt Block Grill
Salt Grilled Coconut Rum Mahi Mahi
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